Andhra Style Tamati Pachadi Recipe (Tomato Chutney)
Indulge in the vibrant and tangy flavors of Andhra Pradesh with this Andhra Style Tamati Pachadi, a delectable tomato chutney that perfectly complements a variety of dishes, especially the classic Ghee Masala Dosa and soft, fluffy idlis. This chutney is not only easy to prepare but also brings a burst of flavor to your meals, making it a fantastic addition to your breakfast table or as a flavorful accompaniment during tea time.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomatoes | 1 kg |
| Dry Red Chillies (adjustable) | 8 pieces |
| Tamarind Paste | 1 teaspoon |
| Red Chilli Powder (optional) | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Mustard Seeds | 1 tablespoon |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Garlic | 8 cloves |
| Sunflower Oil | To taste (for cooking) |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 80 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Carbohydrates | 8g |
| Fiber | 2g |
| Protein | 2g |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 60 minutes |
| Total Time | 75 minutes |
Servings
| Number of Servings |
|---|
| 6 |
Instructions
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Prepare the Tomatoes: Begin by chopping the tomatoes and placing them in a deep-bottomed pan. Add salt, turmeric powder, and tamarind paste. Stir the mixture and set the pan on medium heat, allowing it to boil until the tomatoes release their water and transform into a mushy paste. Remember to stir occasionally to prevent sticking.
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Prepare the Spice Mixture: While the tomatoes are cooking, heat 2-3 teaspoons of sunflower oil in another pan. Once the oil is hot, add the mustard seeds and fenugreek seeds. Allow them to crackle before adding the dry red chillies. Fry the mixture until it becomes fragrant. Once done, let it cool slightly, then grind it into a smooth powder.
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Combine Ingredients: After the tomatoes have reached a mushy consistency, add the ground spice mixture to the pan. Mix thoroughly to ensure that all the flavors are well incorporated. If you prefer a spicier chutney, add red chilli powder according to your taste at this point.
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Temper the Chutney: In a separate small pan, heat 5 tablespoons of sunflower oil over medium heat. Add the garlic cloves and a few mustard seeds. Fry until the garlic turns golden brown and the mustard seeds crackle. Once cooked, turn off the heat and allow the tempered oil mixture to cool completely.
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Final Mixing: Once the oil mixture has cooled, add it to the chutney, ensuring it is not too hot when added, as this helps preserve the freshness of the chutney. You may also add some urad dal or chana dal to this tempering for added texture and flavor.
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Serving Suggestions: Serve your Andhra Style Tamati Pachadi warm or at room temperature, alongside Ghee Masala Dosa and homemade soft idlis for a delightful breakfast or as a savory snack during tea time. This chutney can be stored in an airtight container in the refrigerator, making it an excellent make-ahead option for busy days.
Tips for Best Results
- Tomatoes: Use ripe, juicy tomatoes for the best flavor and texture.
- Chilli Heat: Adjust the number of dry red chillies and the amount of red chilli powder according to your heat preference.
- Storage: For prolonged freshness, ensure the chutney is stored in a clean, dry container and consumed within a week.
Experience the delightful flavors of South Indian cuisine with this easy-to-make Andhra Style Tamati Pachadi, a true testament to the region’s culinary heritage that you can enjoy in your own home!
